I will try it. I only have a corona grain mill so I will get the grind that I get. I figure I will put amylase in at the beginning, use a bag rather than taking a chance on the cooler with manifold and I will sparge with 180F water to see if I can separate the sugars.

The buckwheat article did mention that the crush could be .5mm without losing too many fermentables. I would also think that adding rice hulls would help create a filter bed to avoid a stuck sparge. My impression when reading the articles was that the buckwheat experiment was more of a "real world" experiment, whereas the millet experiment was more of a lab experiment.

Either way, I think it's worth a try - after all, barley mash schedules are based off ideal conditions...

I haven't yet experimented with an all grain GF wort, so this is still academic for me, but I intend to try this as closely as my setup will allow.

The point is there is a large percentage of buckwheat because I like it. Based on my previous millet and buckwheat batches, I think millet is more forgiving so I am tailoring the mash schedule to the needs of the buckwheat per the buckwheat paper.

1: The article states that it would benefit from more enzymes so I will add enzymes.

2: The paper talks about left over starch in the “Different procedures” section. Since my buckwheat test batch had a LOT of leftover starch this is a concern to me. They discuss testing with a single-decoction procedure where a portion was boiled for 10 minutes prior to the mash procedure. They say that it helped with leftover starch but lowered the enzyme activity. Since I will be adding additional enzymes I think this is not an issue.

With some other water infusions to control temp, I calculate I will end up 1:3.5 grist to water ratio for the 149F hold but reach the specified 1:4 on the way to the 162F hold and then just heat from there to get to next hold point.

Note: In the end, this is not much different then Igliashon’s schedule posted in this thread, just different hold temps and he would boil all the buckwheat. Might just do that or test both.

Brewed this yesterday using BIAB method. I collected 3.5 gal wart at 1.026 gravity (sample cooled to 80F). Not sure what efficiency that is because I don’t know what the maximum levels are for buckwheat and millet. It is probably mediocre at best.

Had a lot of trouble boiling the buckwheat. It was so thick it boiled at about 180F and some charred to the bottom of the kettle.

Since I will probably always use partial mash, I am starting to think that these complicated stepped mashes with multiple hold points etc. are not worth the extra time and effort. All grain brewers live and die on their efficiency, but I will be making up the difference no matter what.

I think from now on I am going to go for simple and consistent. Just an infusion to get a long hold somewhere around 150F and mash out 170 to 180F. Have to get a better process of cereal mashing the buckwheat first.